6 things you didn't know about red meat Between burgers at summertime barbecues, spaghetti and meatballs, and braised ribs throughout the winter, Americans eat a lot of red meat. On average, we eat more than 100 pounds of red meat a year, and show no signs of slowing down. But what you don’t know about meat can actually hurt you. It’s time to start eating red meat mindfully. The days of swearing out meat altogether are slowing down (hey paleo people, we're looking at you). Small amounts of red meat are actually really good for you-- it’s a great source of protein and helps your body perform necessary functions (like breathing). But before you start wrapping everything in bacon, it’s time to note that moderation is the key--there is a direct correlation between consuming large quantities of red meat and early death. Check Out 11 Things You Didn’t Know About Red Meat If you do decide to shrink your serving size of meat, make the most of your meat consumption and enjoy every bite.

Try some crazy combinations, like red meat and peanut butter, or stick to a classic grilled steak paired with a bright acidic red wine like carménère. Meat isn’t as bad for you as was once thought, but there are some things you should know to make the most of your meat eating ways, starting with the recommended daily serving size. Bigger is not always better. The recommended serving size for lean red meat is three to four ounces, about the size of a deck of cards. The healthiest type of red meat for you is organic, grass-fed lean beef, which is usually richer in omega-3s, vitamin E, and linoleic acids than beef that comes from conventionally cows. Worst Type of Red Meat One of the worst types of red meat for you is ham. Whether baked, glazed or country-style, this variety of red meat is high in fat (7.7 grams of fat, with 2.7 grams of saturated fat) and sodium (1,275 milligrams of sodium, which is about half of the daily recommended amount). More from The Daily Meal

Eating Red Meat Daily Ups Risk of Mortality Gwyneth Paltrow Stopped Eating Red Meat Thanks to Leonardo DiCaprio and More Celebrity News The Marriage of Red Meat and Peanut Butter Too Much Red Meat May Lead to Kidney Cancer A three-ounce serving of red meat (beef) provides you with half (about 25 grams) of your recommended daily protein intake and is also an excellent source of Vitamins B6 and B12 (which give you energy), zinc (which helps maintain your immune system), and is a good source of iron (which helps your body use oxygen efficiently).wine to sleep better Contrary to popular belief, red meat does not increase the risk of coronary disease. best wine to give as a gift 2013A recent study shows that eating three ounces of lean red meat a day was not associated with a higher risk for heart disease or diabetes.cheap white wine bc

A bite from a lone star tick is known to cause allergic reactions to red meat. So be careful in deer country, meat eaters. Cabernet Sauvignon is the name of both the grape and the wine it produces. The primary taste of this wine is black currant, but other overtones may include blackberry and mint. Cabernets are hearty and rich and thus go best with tomato-based red sauces. Chianti is a strong, bold red wine that is perfectly suited for flavorful, well-seasoned sauces. top 10 red wine brands from around the worldIt pairs best with tomato-based red sauces, but will also work with cream- or oil-based sauces.the best wine gadgets Not quite as harsh as other reds, merlot is mellow with flavors of plums, black cherry, violets, and orange. best wines under 10 bc

It is best paired with tomato-based red sauces. Pinot Noir is a light red wine with flavors that include earth, leather, vanilla (from the oak), and jam. This versatile wine goes well with tomato-based red sauces, but will also work with cream- or oil-based sauces. Sangiovese is a hefty red wine that goes wonderfully with spicy Italian dishes. Best paired with tomato-based red sauces, it will also work with cream- or oil-based sauces. Zinfandel is a deep red wine. Spicy and peppery, with a hint of berries or dark cherries, this wine goes best with thick, tomato-based red sauces. Depending on where it's grown and how it's processed, this white wine can taste semi-sweet or sour, heady or light. Typical flavors are apple, tangerine, lemon, lime, melon, and oak. Like most white wines, it is best paired with cream- or oil-based sauces, but can also be served with a light, tomato-based red sauce. Pinot Gris and Pinot Grigio are actually the same white grape, with two different names: In Italy and California this wine is known as Pinot Grigio, while in Oregon and France it's known as Pinot Gris.

This wine is best paired with cream- or oil-based sauces, but can hold its own with tomato-based red sauces, as well. Riesling is usually made to be a sweet wine, although it can also create a dry wine as well. The taste of this wine is affected by where it is grown - Californian Rieslings tend to be dry and have a melony taste, while German Rieslings are more tart and 'grapefruity'. Pair Riesling with cream- or oil-based sauces. Typically very light, this wine often tastes of grass and apple, and has a soft, smoky flavor. Sauvignon Blancs tend to be crisp and acidic, which make them a nice match for cream- or oil-based sauces.If you are new to the world of red wines, you may have heard a lot of terms used to describe many wines that look alike. For example, in red wines, there are dry wines, and sweet wines, and it seems a number of wines in between. So what's the difference? Dry wines are wines that have no sugar residue. The fermentation process that creates wine is a process where the sugar in the grapes is broken down, and fermented, to create the wine.

Sometimes there are residual sugars in the wine, once the fermentation process is complete. Other times sugars are added. As more of these sugars are added, the sweeter the wine becomes. But in order to become a dry wine, those residual sugars have to be gone. Dry wines are considered more complex and sophisticated. The joy of drinking a dry wine is that you can experience the amazing nuances of flavours that are melded together. You can have tobacco, earth, chocolate, berry and other flavours that are pure in the wine. It also is meant to meld with the meal being consumed to create new flavours as the residual food flavouring and wine are combined between bites. When choosing a dry red wine, here are some tips; There are so many types of fruity red wines that it is difficult to remember them all. Manischewitz wine, for example, tastes essentially like alcoholic grape juice. Whereas Champagne is considered a fruity wine but can actually taste quite bitter to some people.